I am all about experimenting with my Caesar, which we all know is a brunch cocktail of champions. Luckily Carbon bar has a “build your own” selection that allows you to pick your liquor and even your garnish…hello there tequila Caesar, nice of you to join me. For those who don’t favour a spot of the red, I can also thoroughly recommend the black cherry mimosa. Mimos…yaaaas!

I ordered a smoked salmon bagel and was delighted when it too came in a build your own kind of style; a huge plate of salmon and a nice helping of cream cheese alongside a buttered bagel that I could fill at my leisure. I hate it when places cheap out on the salmon portions, and luckily there was no such brunch criminality from the generous portion at Carbon Bar!

Out of curiosity, I ordered the biscuit with gravy on the side; also very tasty.

“Why oh why do I have only one belly?” was my thought process when my friend’s stack of buttermilk pancakes came parading out, teasing me! I manage a cheeky bite though, before she fended me off. Hello blueberries and lemon yoghurt; what a delight!

I like the early afternoon vibe in Carbon Bar, too. Bright, airy; the perfect place to line your stomach for a fun weekend ahead. Yum.

Try the Carbon Bar brunch every Saturday and Sunday from 10.30 – 2.30.

The post There is now a Carbon Bar brunch every Saturday and Sunday appeared first on Toronto Guardian.

Buttermilk Fried Chicken Recipe

Serves 6 -8
Prep time: 45 minutes
Cook time: 35 minutes

12 pieces of good quality boneless chicken thighs skin left on.

Chicken Brine

Ingredients:

-2 L Water
-2 Tbsp. Honey
-3 Cloves of Garlic
-¼ Bunch Thyme
-4 Sprigs flat leave Parsley
-1 Lemon (cut in quarters)
-100 gr Kosher salt
-2 Tbsp. black pepper corns

METHOD

-Bring all ingredients to a boil and let it cool before using the brine.

-Lay the chicken thighs in a pan or baking dish and submerge them with the cooled brine and let this sit for six hours refrigerated.

-Remove the chicken thighs from the brine and place the thighs on a kitchen towel and pat dry with a paper towel. Get rid of the brine.

-Let the chicken dry for a couple hours uncovered in the fridge.

-For best results this process should be done a day before.

Buttermilk Mixture for Fried Chicken

Ingredients:

-1 liter buttermilk
-¼ tsp cayenne
-¼ tsp ground nutmeg
-4 sprigs worth of thyme leaves picked from the stem

METHOD

Finely chop the picked thyme. Combine all ingredients and let sit for an hour before using. This will help the spices and thyme infuse the buttermilk.

Flour mixture for breading of chicken

Ingredients:

-500 gr all-purpose flour
-1 tbsp kosher salt
-2 tbsp black pepper
-1 tbsp baking powder

METHOD

-In a large mixing bowl, combine all ingredients and whisk very thoroughly till all ingredients are well combined.

Breading of the Chicken

METHOD

-Pour the 3 litres of canola or vegetable oil into a sauce pot/fry pot with thick bottom.

-Turn on the stove to medium heat and let the oil come up to 350 F

Prepare the breading stations

-Have a large bowl filled half way with the flour mixture.

-And another bowl filled half way with the buttermilk mixture.

-First step take the 12 pieces of chicken thighs and roll them into the flour mixture. Shake of any excess flour and drench one piece at a time in the buttermilk mixture. Allow the excess buttermilk to drain by holding the thigh with two fingers and go back to the flower mixture.

-Carefully press the chicken thigh into the flour mixture and pinch the skin with two fingers and make twisting motions – this allows the skin to separate a little from the thigh and creates small flour clusters that will become very crispy when fried. Gently shake of the excess flour and set aside on a tray making sure the breaded chicken is well spread out and not overlapping.

-Continue this process till all the chicken thighs are done.

-Take the chicken to the fry pot and fry the chicken in small batches of 3-4 pieces until lightly golden brown – about 1 minute and 30 seconds.

-Using a slotted spoon remove the chicken from the hot oil and allow the excess oil to drain. Place the chicken on a baking tray.

-Bake the chicken in an oven on low heat 290F for 25 minutes.

-Before serving fry them one more time for 1 minute and serve immediately. At the Carbon Bar we serve our chicken with our sweet and spicy BBQ sauce.

***

Check out The Carbon Bar website for more info.

The post Buttermilk Fried Chicken Recipe from The Carbon Bar in Toronto appeared first on Toronto Guardian.

Valentines is coming up fast! I know. I know. And the way to a guy’s heart (and mine too) is with food. Well, it’s where the night starts anyway!!

Remember that restaurant scene from the movie When Harry Met Sally ? It was in Katz’s Deli in Manhattan. So, here are a few favourite spots that I dare you to re-enact that scene… hehehe.

Nota Bene: 180 Queen Street West

Love is in the air at Nota Bene! Come in and savour the rich and sophisticated Valentine’s Day four-course menu with someone special. Reserve now and celebrate the year’s most romantic evening with a glass of wine, Chef Lee’s delicious cuisine and your perfect date. Valentine’s Day Menu: $89 per person

The Carbon Bar: 99 Queen Street East

Treat your date to a delicious, mouthwatering menu and tasty libations at The Carbon Bar. The special VDay Carbon experience menu offers guests chance to dive in and enjoy the dishes that are loved most and perfect for sharing. Valentine’s Day Menu: $69 per person.

Bestellen: 972 College Street

Enjoy a romantic evening for two this Valentine’s Day at Bestellen! The four-course menu will leave you and your date deeply satisfied, ending the evening with dessert to share. Valentine’s Day Menu:  $7 per person *Two seatings available

Destingo: 741 Queen Street West

Sexy comfort food starts here with a selection that includes Malpeque Oysters, you know where that leads! The Be Mine menu has seductive offerings for meat, fish, and vegetarian lovers. Valentine’s Day Menu: $65 per person.

La Société: 131 Bloor Street West

Can’t get away to Paris, darling? That’s okay we’ve got La Societe to that brings the city of love to you. Snuggle into the cozy booths and nooks or be seen amidst Toronto’s socialites but first dive into the raw bar. Remember the Veuve. Always the Veuve. Valentine’s Day Menu $65 per person.

Café Boulud: 60 Yorkville Ave., Four Seasons Hotel

There’s something very sexy about a rendezvous in a hotel, don’t you think? The stunning four-course Valentine’s menu here is inspired by Chef Daniel Boulud’s French roots and well, it’s the Four Seasons! Take it to the next level, literally! Book a room and order in room service for breakfast. Now that’s a wow! Valentine’s Day Menu: $95 per person.

Enoteca Sociale: 1288 Dundas Street West

You know, if intimate isn’t your thing and you’d rather celebrate the day of love with a group… we won’t judge. Grab your friends and book into the private underground cellar here that can seat 8 to 14 and start a new tradition! Of course there’s dining room service in the main restaurant too.

Drake One Fifty: 150 York Street

Valentine’s Day is a gourmet affair at Drake One Fifty; lovers can enjoy a special menu on Friday, Feb. 13 or Saturday, Feb. 14. The decadent, four-course dinner ($80) offers a plethora of delicious bites to tempt and woo. Dishes include a beautiful Drake Seafood Platter to share, a rich Lobster Ravioli, a choice of Pan Roasted Duck Magret or fresh Black Cod, and Pastry Chef Christine Fancy’s sweet dessert to finish – dark chocolate and passion fruit panna cotta with crispy meringue. Reservations required and can be made at www.drakeonefity.ca or by calling 416-363-6150.

If you would rather stay cozy at home and order in, check out JUST-EAT.ca as they are heating things up with some serious food porn with Sexperts. Place your order and you’ll be able to peek into 13SpicyNights of sizzling love while you wait for your delivery. Check their Facebook page for more details!

The post Valentine’s Day Restaurants to get your Harry and Sally On! appeared first on Toronto Guardian.